To set the stage, these muffins were the product of a girls marathon-relay weekend away. After a morning of skeet shooting and bustin' caps (but not really caps) me and my beautiful friends decided to bake something up. It was a team effort and the results were fantastic!
The line up...
2 cups zucchini, grated
1/2 cup butter
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk or sour milk
1/2 cup walnuts
3/4 cup chocolate chips
1/4 cup cocoa
1 teaspoon vanilla
1 3/4 cups sugar
1/2 cup butter
2 large eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup buttermilk or sour milk
1/2 cup walnuts
3/4 cup chocolate chips
1/4 cup cocoa
1 teaspoon vanilla
1 3/4 cups sugar
How to do it...
1. Preheat the oven to 325
2. Cream the butter, then add the oil and sugar and mix.
3. Add the zucchini, eggs, buttermilk, vanilla, cocoa, flour, baking soda and salt and mix well.
4. Fold in the chocolate chips and walnuts by hand.
5. Pour the cuppy cake muffin mix into the tins.
6. Bake for about 1 hour (or until done).
1. Preheat the oven to 325
2. Cream the butter, then add the oil and sugar and mix.
3. Add the zucchini, eggs, buttermilk, vanilla, cocoa, flour, baking soda and salt and mix well.
4. Fold in the chocolate chips and walnuts by hand.
5. Pour the cuppy cake muffin mix into the tins.
6. Bake for about 1 hour (or until done).
 |
| Yay!!! Icing!!! |
 |
| Beauty!! |
 |
| Mmm mmm! Choco-'zook' deliciousness!! |
No comments:
Post a Comment